With only four ingredients, these deliciously rich chocolate and raspberry puddings are so easy to make!
440 g packet chocolate cake mix
60 g unsalted butter
1 cup defrosted frozen raspberries
- Place cake mix (reserve icing mixture for another use), 2 eggs, 60g softened butter and 1 cup defrosted raspberries in a small bowl of an electric mixer. Beat on low until just combined. Beat on medium speed for 2 minutes.
- Grease six ovenproof dishes (1-cup capacity). Divide remaining defrosted raspberries among dishes. Top with cake mixture.
- Place dishes on oven tray. Cook in a moderate oven (180C) for about 25 minutes or until a skewer inserted into centre comes out clean.
- Stand 5 minutes. Invert onto plates. Serve with cream (optional).